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In need of a sweet, sugary treat? These low-carb cinnamon sugar donuts are the perfect breakfast. Prep ahead and enjoy all week long on busy mornings! Keto, low-carb, Paleo, gluten-free.
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Low-Carb Cinnamon Sugar Donuts

In need of a sweet, sugary treat? These low-carb cinnamon sugar donuts are the perfect breakfast. Prep ahead and enjoy all week long on busy mornings! Keto, low-carb, Paleo, gluten-free.
Prep Time5 minutes
Cook Time20 minutes
Servings: 12 donuts

Ingredients

Donut Batter

  • 1-1/2 cups blanched almond flour (180 g)
  • 1/3 cup granulated sweetener of choice (64 g)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon xantham gum
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter or ghee, melted 4 tablespoons
  • 3 eggs

For Topping Donuts

  • 1/4 cup unsalted butter or ghee, melted 4 tablespoons
  • 1 teaspoon ground cinnamon
  • 1/3 cup granulated sweetener (64 g)

Instructions

  • Preheat oven to 400F. In a bowl, mix dry ingredients (almond flour, sweetener, baking powder, cinnamon and xantham gum). Stir to combine. In a second bowl, mix wet ingredients (vanilla extract, melted butter and eggs). Mix to combine.
  • Pour wet ingredients slowly into the dry ingredients, making sure to mix thoroughly. Allow mixture to sit for several minutes to thicken. Stir once more.
  • Grease your donut molds (my favorite are linked above in the post), and spoon the mixture into each of 12 molds until roughly half full.
  • Place filled molds on a baking sheet and place in the oven for 15-20 minutes, or until cooked through. Cook time will vary depending on your oven and the size and type of donut molds you use. Set aside to cool while you prepare the cinnamon sugar topping. Once cool to the touch, remove from the silicone molds.
  • To a bowl with a small footprint, add the melted butter. You want the butter to not be too spread out, so you can easily dunk the donuts in the butter and evenly coat the sides.
  • To another bowl, add the cinnamon and granulated sweetener and mix. Dunk each donut first in the melted butter, making sure to coat everywhere, then place on a plate. Sprinkle the cinnamon "sugar" mixture on top of the donut. Alternatively, you can press the donuts down into the cinnamon sugar mixture. Repeat until all donuts are coated.
  • Store in an air-tight container in the fridge for 3-4 days.

Notes

Nutrition Facts (per donut, recipe makes 12 donuts): 157 calories, 15 g fat, 14 g total carbs, 2 g fiber, 10.7 g sugar alcohols (1.3 g net carbs), 3 g protein